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Tuesday, 11 June 2013

Pinoy Pork Picadillo

In celebration of the Philippine Independence Day (June 12), we are dedicating this week to Filipino cuisine specifically Philippine tomato-based dishes and we are starting it with this picadillo or giniling dish.

Giniling. I have know this dish for that name. It reminds me of my university days in UP Diliman. I used to eat this dish from one of those Lutong bahays serving student budget meals near Kalayaan dorm, where I resided during my freshman year.

Only during my adult life have I known that it is called Picadillo. Picadillo is a common dish found in most Latin Amercian countries like Mexico, cuba, costa rica, etc. and is also a regular dish commonly found in most Filipino households. It is most of the times consist of minced meat, beef and pork are commonly used, simmered in a sauce made of tomatoes. Vegetables are often added.

In the Philippine cuisine, picadillo refers to a soupy dish made of minced meat and potatoes or sayote. Some other vegetables are added depending on what is available. There are also dry versions of this dish like what I made and the arroz a la cubana dish which is also a personal favorite.

1. Heat oil in a saucepan and saute the garlic in it and the onions until aromatic.2. Toss in the minced pork and stir until it changes in color.3. Add in the potatoes and give a quick stir (10 stirs). Sprinkle with salt and the black pepper powder.4. Add water and tomato catsup and bring to a boil. Add the sugar and simmer until the potatoes are soft and most of the liquids have evaporated.5. Stir in the carrots, bell pepper, and green peas. Simmer for another minute. Remove from fire.

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